Lamb's Head And Appurtenances, With Poivrade

Saw the head in two, take out the tongue whole, and clean and prepare the brains as above directed: boil the head and tongue till quite tender; pull out all the bones, and with a light forcemeat stuff the meat, and mould it into the shape of a lamb's head : brush this and the tongue with yolk of egg, strewing over them grated bread ; put them into an oven, and when become firm, brush them over again with egg, and strew grated bread over them : repeat this three times, still preserving the head of a proper shape, and make the tongue look large : cut the liver and heart in slices, and fry them and the brains: serve with poivrade sauce (see Sauces) in the dish, the tongue in the middle, the head on each side, and the fry round it.

Lamb's Rumps and Ears (brown)..

Scald an equal number of each very clean; take a pint of veal stock, in which braise them till half done : take up the rumps, and having brushed them over with yolk of egg, strew with grated bread, and broil gently : stew the ears till the liquor is nearly reduced, and having now added coulis, stew till tender, and serve with the rumps round the ears and sauce.

Lamb's Rumps And Ears (White)

Proceed as above directed ; and when they are tender, and the liquor is nearly reduced, add a leason of eggs, and serve.

Lamb Cutlets A La Main Tenon

Having sawed off the chine bone of a loin of lamb, cut it into chops, trim off the fat, shape them nicely, and put them into a stew pan, with a little fresh butter, eschalots, thyme, and parsley, all shred fine ; pepper, salt, pounded mace, and a little lemon juice: keep moving in the stewpan till nearly done; take them up, strain the gravy over them, and when nearly cold, strew grated bread over them : fold them up separately in white paper oiled; broil over a slow fire, and serve with poivrade in a tureen. - See Sauces.

Mutton Chops May Be Done In The Same Manner

Scotch Collops

Cut your collops off the thick part of a leg of veal, the size and thickness of a crown piece, and put a piece of butter browned in your stewpan: lay in the collops, and fry them over a quick fire: shake and turn them, and keep them on a fine froth. When fried of a light brown, put them into a stewpan, with half a pint of coulis, to which add half a lemon, a little essence of anchovy, half an ounce of morels, a large spoonful of browning, the same of ketchup, two tea-spoonsful of lemon pickle, and season to your taste with salt and cayenne: thicken with butter and flour, let it simmer five or six minutes, and serve with forcemeat balls, and little slices of fried bacon round them, and a few mushrooms over them.

Oxford John

Cut a stale leg of mutton into as thin collops as you can, and take out all the sinews. Season with salt, pepper, and mace, :and strew among them a little shred parsley, thyme, and two or three eschalots. Put a good lump of butter into a stewpan, and as soon as it is hot, put in the collops, stirring them with a wooden spoon till they are three parts done ; then add half a pint of coulis, a little juice of lemon, and thicken it with flour and butter. Let them simmer four or five minutes, and serve with the sauce strained over them.